- 4oz. haricots verts or green beans, trimmed
- Kosher salt
- 2lb. medium tomatoes, some sliced, some cut into wedges
- 1pint Sun Gold and/or cherry tomatoes, halved crosswise
- 16oil-packed anchovy fillets
- ¼cup celery leaves or parsley leaves
- 2Tbsp. red wine vinegar
- 2Tbsp. extra-virgin olive oil
- Smoked or regular flaky sea salt
- Freshly ground black pepper
Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.
Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.
Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper.